Instructions

Combine first 9 ingredients thoroughly. Form into 3/4" meatballs by using a melon-baller to scoop the meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them. NOTE: do not precook the meatballs.

Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat. Stir until smooth and heat to boiling, stirring frequently.

If desired, blot the surface of the sauce with paper towels to remove any grease. (Note: There should be little or no grease if you use lean ground beef.) If desired, adjust sauce seasoning with salt and pepper to taste.